Mediterranean Inspired Tuna Salad (No Mayo)
If you’ve been searching for a tuna salad without mayo that actually tastes good, this Mediterranean tuna salad is going to change your mind. Made with crisp fresh veggies, briny capers, protein packed tuna, and a bright lemon herb dressing, this is not your typical heavy or bland tuna salad. It’s light, refreshing, and packed with flavor, perfect for lunch on a hot day, meal prep, or a quick dinner when you’re short on time.
I created this recipe because I’ve never been a fan of mayo and wanted something lighter and brighter. Swapping it for a simple lemon vinaigrette totally transformed tuna salad for me, and it turns out you all agree! This Mediterranean tuna salad has been one of the most popular recipes on my site since 2019. It’s been pinned over 90,000 times and continues to get incredible feedback from readers who now make it on repeat.
If you’re looking for more flavorful ways to enjoy tuna without mayo, I’ve got you covered. Try my Avocado Mexican Tuna Salad for a zesty, creamy twist using mashed avocado, or go for my Dill Tuna Salad if you’re craving something fresh and herby. And if you love bold flavors, the Buffalo Tuna Salad packs just the right amount of heat—no mayo needed!
Ingredients
Salad
- Skipjack tuna
- Veggies: Bell peppers, red onion, cucumber, roasted red peppers
- Capers (or chopped kalamata olives) – for a briny, salty addition to the tuna salad, and I think they help make this salad extra-ordinary in flavor.
- Fresh flat leaf parsley – flat leaf parsley helps to add a fresh element to the salad and really helps to make the flavors fresh and bright. You could also use fresh mint, basil or fresh oregano (not as much oregano as parsley though as it’s overpowering)
Dressing for tuna salad:
- Lemon juice (you could also use white wine vinegar or red wine vinegar)
- Olive oil
- Dijon mustard
- Spices: Herbs de Provence (or Italian seasoning), salt, garlic powder
How to make tuna salad without mayo
Drain the tuna, add it to a large bowl. Chop the veggies (bell peppers, cucumber, red onion, parsley and capers) and add to the bowl with the tuna. 
In a glass bowl or jar, add together the lemon dressing ingredients (lemon juice, olive oil, dijon mustard, herbs and salt). 
Whisk the dressing well until combined (alternatively you can shake the jar if you have a well sealing lid). 
Pour the dressing over the tuna salad and veggies. 
Stir well to fully incorporate the dressing over the tuna and veggies. Serve like this or in a wrap, on bread or in a salad.
Other additions
Although I love this salad exactly as written, I know sometimes you need to make substitutions or have other veggies on hand you might want to add. Here are some great additions:
- Veggies: Shredded carrots, chopped celery, cooked broccoli, asparagus or cauliflower, chopped into small pieces
- Canned veggies like artichoke hearts, olives, hearts of palm
- Fresh herbs like dill, mint, oregano or basil
- Pop of flavor: Add a few chopped sundried tomatoes, crushed red pepper flakes or lemon zest
Mediterranean Tuna Salad (No Mayo, Gluten Free, Easy Recipe)
Guided Recipe Video
Ingredients
- 2 cans skipjack tuna
- 1/2 medium bell peppers
- 1/2 small red onion, chopped
- 1/2 cup cucumber, chopped
- 1 large roasted red pepper
- 2 tbsp capers, chopped
- 2 tbsp fresh flat leaf parsley, chopped
Lemon Herb Dressing
- 1 large lemon, juiced
- 2 tbsp dijon mustard
- 3 tbsp olive oil
- 1 tsp herbs de provence (or Italian seasoning)
- 1 tsp garlic powder
- 1/2 tsp sea salt
Instructions
- In a large bowl combine the tuna with the rest of the chopped vegetables2 cans skipjack tuna, 1/2 medium bell peppers, 1/2 small red onion, chopped, 1/2 cup cucumber, chopped, 1 large roasted red pepper, 2 tbsp capers, chopped, 2 tbsp fresh flat leaf parsley, chopped
Lemon Herb Dressing
- In a small mixing bowl, combine the lemon herb dressing ingredients and whisk with a fork or small whisk until combined.1 large lemon, juiced, 2 tbsp dijon mustard, 3 tbsp olive oil, 1 tsp herbs de provence (or Italian seasoning), 1 tsp garlic powder, 1/2 tsp sea salt
- Pour the dressing over the tuna salad and stir well.
Recipe Notes
- Drain the tuna well. Excess liquid can make the salad soggy, especially if you’re using tuna packed in water or oil.
- Check the salt. If your tuna is already salted, you may want to leave it out of the dressing until you taste it together.
- Want extra dressing? Double the dressing if you plan to serve the tuna salad over greens or grain bowls, it makes a great all-purpose vinaigrette.
Nutrition Information
Creative ways to serve
Here are some fun and easy ways to serve tuna salad that keep things light and flavorful:
- Make it handheld: Serve on crackers (these pumpkin seed crackers are my favorite) or cucumber rounds
- Stuff it: a bell pepper, a cucumber boat, in a tomato, avocado half or celery sticks.
- Make a sandwich: Serve this on your favorite toast or my favorite, use sweet potato toast for a fun twist
- Wrap it up: Use your favorite wrap, or get creative with collard greens, lettuce cups or red cabbage leaves
Common questions
What is the best kind of tuna to use for tuna salad
I personally love tuna packed in olive oil—it adds more flavor and richness. But this recipe also works great with tuna in water, especially skipjack or albacore.
Tip: When buying canned tuna, look for labels like pole caught, line caught, or troll caught to ensure more sustainable fishing practices.
Can I make the dressing creamy
Yes! If you prefer a creamy tuna salad without mayo, try adding:
- 2 tablespoons of Greek yogurt
- Mashed avocado
- Blended cottage cheese
- Or use tahini in place of olive oil, with 1–2 tablespoons of water to thin it out
Can I make this in advance
Absolutely. This tuna salad keeps well in the fridge for up to 24 hours and the flavors actually improve overnight. Just note that the veggies may soften slightly, so it’s best enjoyed within a day if you’re prepping it for guests.
Storing leftovers
- Fridge: Store in the fridge in an airtight container for up to 3 days. The veggies may start to get soft at this point, but the flavor will still be delicious!
This is one of the best tuna salads I’ve tasted. So full of flavor!
Sarah I love hearing this – it’s my absolute favorite of mine! Hope it becomes one of your go-to recipes! Happy cooking – Sam
This is a great recipe!
although I used cilantro instead of parsley bc I had tried it in another tuna recipe and I had loved it
Yum I have to try this with cilantro – sounds amazing! Thanks for sharing – Happy cooking! Sam